PURIFICATION AND PROPERTIES OF THE MAJOR ANTIGENIC BEER PROTEIN OF BARLEY ORIGIN
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1983.tb04215.x/fullpdf
Reference14 articles.
1. Isolation and Characterization of Foaming Proteins of Beer
2. HAZE- AND FOAM-FORMING SUBSTANCES IN BEER
3. Colorimetric Method for Determination of Sugars and Related Substances
4. Grabar , P. 1957 177
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